The Pecorino Romano cheese is pure salty goodness and full of flavor, so a little goes a long way. If you can’t find Pecorino, swap in freshly grated Parmesan or a type of Gouda called Robusto.
Add some chicken or lightly grilled shrimp to this for more protein.
Serve with a simple green salad filled with colorful veggies.
And if you’re drinking wine, a sauvignon blanc or dry chenin blanc will pair so well with these flavors! Enjoy …
From Cooking Light Magazine
- 8 ounces uncooked fettuccine (you can also use different types of pasta if you prefer—consider using brown rice, whole wheat or whole grain pasta for a healthier dish)
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, halved vertically and thinly sliced (swap shallots for this if desired)
- 5 garlic cloves, thinly sliced
- 2 cups frozen shelled edamame
- 1 cup frozen peas
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter
- 6 tablespoons grated fresh pecorino Romano cheese (grate some extra to add to the pasta when served for additional flavor)
- 3 tablespoons chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid.
- Serve immediately.
Per serving: 443 calories, 15.7g fat, 18g protein, 59.3g carbs, 7.5g fiber, 15mg cholesterol, 329mg sodium, 151mg calcium
Tip: To cut carbs and calories, substitute spaghetti squash for fettuccine noodles.